In celebration of Father's Day, Rande Snyder shares one of her father's best recipes.
- 1 beek brisket (any size)
- 1 large bell pepper
- 1 large onion
- Garlic powder
- 1 or 2 cans of cream of mushroom soup
- Meat tenderizer
- Barbecue sauce
- 1 large Brown-in-Bag
Prepare brisket by piercing all over with a fork. Sprinkle with garlic powder, meat tenderizer and lemon pepper, then place into the Brown-in-Bag, fat side up in a roasting pan. Slice the bell pepper and onion and spread over top of brisket. Pour the mushroom soup over the top of all that (1 can for a small-to-medium size, or 2 cans for a medium-to-large size), and seal the bag shut with the plastic strip provided. Put the lid on the roaster.
Put into a 350° oven for 3 hours. About a half an hour before it comes out of the oven, fire up the barbecue pit. Remove the brisket from the Brown-in-Bag, baste with a generous amount of barbecue sauce and place on the pit in the roasting pan with the lid off for another hour. Remove and slice.
Printed from Oprah.com on May 18, 2013
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